MLA Lamb Leg Dumpling
- Prep time 30Min
- Cook time 25Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 7
Savour crispy, golden Lamb Leg Dumplings crafted with a unique thirteen-spice blend, steamed, boiled, and lightly fried for the perfect bite. A Northern Chinese classic reimagined.
Ingredients
- 1kg lamb leg boneless, minced
- 10g Sichuan peppercorn, for dusting
- 250g leek, chopped
- 150g coriander leaves, chopped
- 10g mint leaves
- 10ml sesame oil
- 100g onion, minced
- 500g dumpling wrappers
- 200ml hot water
Seasoning:
- 20g light soy sauce
- 16g dark soy sauce
- 4g white pepper
- 8g oyster sauce
- 16g chicken powder
- 13g WangShouyi’s 13-Flavor seasoning powder
- 8g chicken jus
- 10g MSG
Method
-
Prepare the Filling:
- Select mutton from the lamb leg and mince it finely.
- Mix the minced lamb with Sichuan peppercorn, ginger, onion, coriander roots, and sesame oil evenly.
-
Season the Filling:
- Incorporate the seasoning ingredients, including the special thirteen-flavor spice blend, to give the dumplings a distinct and aromatic flavor.
-
Assemble the Dumplings:
- Spoon the lamb filling into dumpling wrappers.
- Seal the edges tightly.
-
Cook the Dumplings:
- First, steam and boil the dumplings until cooked through.
- Then fry the dumplings briefly until the surface turns golden and crispy.
-
Serve:
- Serve hot. The dumplings should be crispy on the outside and juicy inside with every bite.
